easy recipe

POTATO CAKES

Until now.. I have never found a Potato Cake that I could make AND eat !

Potatoes are one of my absolute favorite things to sink my teeth into – this one does not disappoint!

Potato Cakes

Ingredients

  • 1.5 lb, mashed potatoes
  • 2.5 T garlic powder
  • 3 t ground black pepper
  • 1.5 t ground cumin
  • 1/4 t ground fenugreek
  • 1/8 t ground tumeric
  • 2 eggs
  • 1 Sm yellow onion (finely minced)
  • 2/3 C all purpose flour (more might be needed)
  • Oil of choice for shallow pan frying
  • Salt to taste
  • Lemons halved (optional)
  • Non-stick pan/skillet
  • Large mixing bowl
  • Large mixing spoon
  • Food grade plastic gloves

Directions

  • Preheat pan on Med heat with small amount of oil
  • Place all ingredients in a large mixing bowl
  • Mix all together until well incorporated
  • Put on food grade plastic gloves
  • Shape into 3 inch patties
  • Place in pan/skillet
  • Shallow fry until golden brown on one side, flip and continue frying until golden brown
  • Remove from pan/skillet and place on drying rack
  • Sprinkle with Salt to taste
  • Serve warm
  • Pairs well with spicy ketchup or lemon wedge

Makes approx 15 – 3 inch cakes
Visit Insta for pictures – LivingEclecticEats

Pinto Bean Soup

YES, my friends, it is officially SOUP SEASON here in the upper East of the US and that means cooler temperatures and time to pull out all of our comforting recipes!

Today, I share a super easy bean soup recipe, made in the Instant Pot!

PINTO BEAN SOUP

Serves: 4 – 6

Estimated Cook Time: 50 Minutes

Total Prep Time: 1 day for soaking + 15 mins prep

Ingredients

  • 1 C Dry Pinto Beans’
  • Enough cold, filtered water to cover beans
  • 4 C Broth (your choice of type)
  • 1 Yellow Onion (finely chopped)
  • 1 L Carrot (sliced)
  • 1 L Handful Sweet Kale (chopped)
  • 1 Med – Lg Uncooked Baking Potato (peeled and chopped)
  • Salt and Pepper, to taste

Directions

SOAK

  • Rinse dry beans and place in large pot
  • Cover beans with a generous amount of cold, filtered water
  • Set beans aside to soak for at least 24 hours (this is IMPORTANT for soft beans)

PREP

  • Drain beans and place in Instant Pot
  • Chop all vegetables, as described above
  • Place vegetables in Instant Pot along with Salt and Pepper
  • Pour in 4 cups of broth

COOK

  • Place Instant Pot lid on, in locked position
  • Turn vent to closed
  • Activate Pressure Cooker Mode
  • Set for 50 minutes

Once time has been met, you may release the pressure manually. If you have time, you may also wait until the pressure is released as it cools.

Service Hot with Corn Bread!

This type of bean soup freezes well, so if you have time make a double batch, one for now and one for the freezer during your meal preps!

ENJOY!

Roti (3 ingredients)

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Yields: 4-6 Roti
Serves: 2-3

Estimated Cook Time: 3-5 Minutes
Total Time Estimate: 15-20 Minutes

Ingredients

1 C Flour (self-rising)
1/2 t Salt
1 T Oil (your choice)

Directions

  • Heat roti pan on medium heat until hot (while roti pan is heating up, move to the next steps)
  • Mix above ingredients in a bowl until well combined
  • Separate dough mixture into 4 to 6 golf ball size portions
  • Place each dough portion onto floured surface and roll out thinly

Roti pan should now be hot 

  • Place each rolled dough portion onto hot roti pan (one at a time)
  • Brown on one side, flip, brown on the other side (one at a time)

Remove from roti pan and serve hot!

These freeze well for make a head meal planning and are highly versatile (add onion, garlic, cilantro… anything you like, use small amounts and follow same cooking instruction as above).

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